Banana Bread with Peanut Butter Glaze and Dark Brown Sugar
A moist banana loaf made with oil and dark brown sugar, topped with a salted peanut butter glaze.
Equipment
- 9x5 inch loaf pan
- Large bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 4 very ripe bananas mashed, about 1 1/2 cups
- ½ cup canola oil
- 3 large eggs room temperature
- 1 ½ cup dark brown sugar packed
- 1 tsp pure vanilla extract
- 1 ½ cup self rising flour
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ cup powdered sugar for the glaze
- 2 tbsp creamy peanut butter for the glaze
- 2 tbsp milk for the glaze
- ½ tsp pure vanilla extract for the glaze
- ¼ tsp flaky sea salt for the glaze
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F. Mash the bananas, then whisk in the oil, eggs, sugar, and vanilla.
- Add the flour. Stir in the flour, cinnamon, and salt until just combined.
- Bake. Pour into a greased 9x5 inch pan and bake about 60 minutes until a toothpick comes out clean.
- Cool. Rest 10 minutes in the pan, then cool completely on a rack, about 1 hour.
- Make the glaze. Whisk the powdered sugar, peanut butter, milk, vanilla, and salt until smooth.
- Glaze. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.
Notes
Substitutions: Make your own self rising flour with all purpose flour, baking powder, and salt, or swap melted unsalted butter for the oil.
Tips: Cool the loaf fully before glazing and skip tasting the raw batter.
Storage: Keep at room temperature for up to 3 days or freeze the unglazed loaf for up to 3 months.